Getting around salt

>>8571491
MSG is your answer friend.

>>8571505
Seems like MSG has a worse rep than salt though. Is that just b.s. pseudo-science like #glutenFree, or is there a legit scientific basis for avoiding MSG (obviously only when using it in reasonable amounts). I'm not educated enough on the health benefits or drawbacks.

>>8571491

https://www.scientificamerican.com/article/its-time-to-end-the-war-on-salt/

>>8571524
It's bullshit. There have been extensive studies that shows MSG has absolutely no more danger to you than regular table salt. Those original conclusions were from injecting obscene amounts of MSG into lab rats.

If you're curious, you can try out potassium chloride (often sold as "Nu Salt" or something similar) to replace some of the table salt in your diet when cooking. KCl tastes a little more bitter and metallic than NaCl but it's actually kind of interesting on some foods. On popcorn for example it has a kind of salt-and-peppery flavor that slightly stings the tongue. Worrying about sodium intake is mostly BS like >>8571528 pointed out, but if you want to try removing some from your diet anyway, KCl is a pretty good stand-in. Potassium is good for you in moderation as well.

>>8571524
Personally it gives me dry mouth for a while.

>>8571524
>Is that just b.s. pseudo-science like #glutenFree
It's that.

Bottom line friend is that you just need to eat in moderation. Cooking your own meals is a good way to practice this. But you can eat salt and not feel guilty in general. I'm a medical student, and what really puts people in my ER getting EKGs is shit like going to McDs and adding a handful of salt packets on fries. At the same time, go ahead and cook a meal or two just for fun, not for a fitness check. My favorite dish uses 9 pieces of bacon per person. I just don't make it often. Limiting intake is fine, just don't over-limit, you know?

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>>8571491
Experiment with more spices and herbs as your flavor base such as ground garlic/onion powder, turmeric, chipotle powder, cumin, etc and finishing dishes with basil, parsley, or cilantro and lemon/lime zest. Also try out flavoring your dishes with different kinds of vinegar or whole-seed mustards. Focusing on sour and spicy flavors will make you not notice a lack of saltiness.

Don't add salt to the dishes to begin with during cooking and also add them at the table after sampling the final product. Use a coarse kosher salt instead of table salt will also help you cut down.

If your blood pressure checks out fine and you're under 40, don't give yourself a heart attack over your salt intake. It doesn't matter that much.

Just stop and everything will taste better without.